Chef de Cuisine-PL8TE & Station 21-Exempt

Pinehurst; Pinehurst (NC); On-site; USD 70,000 - 90,000; Full time

Job summary

PL8TE and Station 21 Culinary Operations seeks a Chef de Cuisine to lead daily kitchen operations, ensuring top-quality food and presentation across venues. You will recruit, hire and coach culinary staff, while upholding safety and sanitation standards.

This role requires a minimum of an Associate's degree (preferred) and at least 3 years of culinary leadership experience. The Chef de Cuisine will drive consistent menus, costed recipes, and collaboration with resort departments to exceed guest

Qualifications

• Associate degree preferred for culinary leadership roles.
• Minimum of 3 years’ experience in a chef or culinary leadership position.
• Ability to manage and coach a culinary team across multiple venues.

Responsibilities

• Lead and manage two to four supervisors and 10-12 culinary staff.
• Oversee daily kitchen operations to ensure quality and consistency.
• Uphold safety and sanitation standards at all times.
• Assist in recruitment, hiring and placement of culinary employees.
• Plan catering events and coordinate with internal teams.
• Maintain standardized, costed recipes and menu pricing.
• Collaborate with resort departments to meet guest expectations.

Skills

Leadership & People Management

Staff Recruitment & Training

Safety & Sanitation

Quality Control

Operations Management

Guest & Patron Interaction

Education

Associate's degree preferred

3+ years culinary leadership experience

Job description

SUMMARY

The primary purpose of the Chef de Cuisine at PL8TE and Station 21, is to provide leadership and management to the daily operations of PL8TE and Station 21 Culinary Operations. This position will ensure that the highest levels of food quality and presentation are being prepared on a consistent basis. This position will assist in the recruitment, hiring and placement of Culinary Employees. This position will ensure that Safety and Sanitation is a top priority at all times in the operation. This position will ensure that all employees are trained, motivated, and coached properly in their respective areas. This position will ensure that proper code of conduct and lawful employee relations are maintained in the operation, and that all areas are staffed according to business levels, keeping within the financial goals of our operation.

Job Description Note:

The Chef de Cuisine Job Description has been written as an outline of the primary Job Responsibilities. There will be many other responsibilities for which the Chef de Cuisine will be accountable. The Chef de Cuisine will be informed of these responsibilities as the scope of our business changes and the demands of the position develop.

EDUCATION and/or EXPERIENCE

Associate's degree preferred and a minimum of 3 years’ experience, or an equivalent combination of education and experience

ESSENTIAL DUTIES AND RESPONSIBILITIES

• This position involves driving a company vehicle and/or company insured vehicle. A valid driver’s license is required, along with successful completion of a pre-employment Motor Vehicle Report (MVR) and annual MVRs, according to company guidelines. Follow safe, defensive driving practices at all times, obey all traffic laws, regulations, signals and markings, use a seat belt, and follow Company policies and procedures, including the Substance Abuse Policy. Never drive while under the influence of drugs, alcohol or medications that may impair your ability to operate a vehicle safely, report any accidents immediately and cooperate fully with insurance claims investigations.
• Procure and expedite all food production in the No8 kitchen, and ensure that the highest quality of food is being prepared, served and utilized. The Chef de Cuisine will actively participate in any and all production as necessitated by the department's demands.
• Actively seek feedback with our dining room patrons and guests, and be a model representative of the culinary operation at all times.
• Plan accordingly all catering food events taking place on location, to include direct communication with ESM, commissary kitchen, peers and No8 staff- this includes food and equipment set up.
• The Chef de Cuisine will be visible as often as possible in the kitchen, to provide support and guidance.
• Monitor workload of all kitchen staff and ensure that each individual is meeting the demands of their respective areas.
• Ensure that all kitchen operations are working to the maximum levels of efficiency and that all functions and meal periods are meeting production demands on a timely basis.
• Be involved in food and beverage weekly resort meetings when available
• Assist in the recruitment, hiring and placement of culinary employees.
• Ensure that retail selling prices are accurate, and that all menu pricing is consistent with the financial objectives of this department.
• Grow and maintain a strong working relationship with all resort departments to ensure that all kitchens have pertinent information and product to meet and exceed the expectations of our members and guests.
• Ensure that standardized and costed recipes are created, and that a standardized high quality product is produced on a consistent basis.
• Be proactive in any and all situations that could arise which may have adverse effects on the integrity of the Resort Culinary Operations.
• Make sound judgment calls and decisions based on the guiding principles of the Resort.
• Be an active participant in the leadership of all kitchen employees. When necessary coach and counsel employees on their job performance throughout the year, any absenteeism or tardiness issues and any other challenges which may arise.
• Work with the Executive Steward to ensure all necessary equipment is available for each Resort department's demands.
• Monitor the kitchen cleanliness, safety and sanitation practices of all kitchen employees and ensure the highest levels are consistently maintained.

SUPERVISORY RESPONSIBILITIES

Be able to lead and manage two to four subordinate supervisors who supervise a total of 10-12 employees in the culinary area. Must be able to be responsible for the overall direction, coordination, and evaluation of units as well as carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; reviewing and evaluating performance; rewarding and disciplining employees; addressing complaints and resolving problems.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and /or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; high, precarious places; fumes or airborne particles; toxic or caustic chemicals; outside weather conditions; extreme cold; extreme heat; risk of electrical shock; explosives; risk of radiation and vibration. The noise level in the work environment is usually moderate.